Thick soup with eggs, parmesan and parsley - by cooking this soup, "rags" are created from a mixture of eggs and parmesan, so it is not necessary to add pasta. If desired and to taste, you can serve this soup with toasted bread.
Thick soup with eggs, parmesan and parsley
Thick soup with eggs, parmesan and parsley - cooking this soup creates "rags" from a mixture of eggs and parmesan, so it is not necessary to add pasta. If desired and to taste, you can serve this soup with toasted bread.
Thick soup with eggs, ingredients:
- 1 liter of broth (from beef, chicken or vegetables)
- 3 pieces of eggs
- 4 spoons of parmesan cheese
- 2 tablespoons parsley (fresh)
- so
- beaver
Thick soup with eggs, preparation:
- For this recipe, you need 1 liter of already cooked strong soup (bouillon), made from vegetables, chicken, or beef.
- In a cooking pot, heat the broth.
- In a mixing bowl, beat the eggs. When the eggs become foamy, slowly add the Parmesan, while mixing. When the mass is even, add finely chopped parsley.
- As soon as the broth boils, pour the mixed mass in a thin stream into the soup, stirring constantly. Let it boil for five minutes.
- Ladle the soup into a serving bowl and serve warm, garnished with parsley, Parmesan cheese and toasted bread.
Read more:
The best recipes on the Android app for your mobile phone or tablet!
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
